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Vegan Burger with Garlic Sweet Potato Wedges

  • Cooking Time

    mins
  • Difficulty

  • Prep time

    mins
  • Serves

    people

Nutritional information

Nutritional information

 

Amount per serving

Protein (g)

26.8g

Energy (kJ)

3245kJ

Energy (kcal)

776kcal

Carbohydrate incl. fibre (g)

132.8g

Carbohydrate excl. fibre (g)

106.4g

Sugar (g)

40.8g

Fibre (g)

26.4g

Fat (g)

17.8g

Saturated fat (g)

2.1g

Unsaturated fat (g)

13.2g

Monounsaturated fat (g)

7.3g

Polyunsaturated fat (g)

6.0g

Trans fat (g)

0.0g

Cholesterol (mg)

0mg

Sodium (mg)

745mg

Salt (g)

1.86g

Vitamin A (IU)

19426IU

Vitamin C (mg)

29.7mg

Calcium (mg)

215mg

Iron (mg)

8.42mg

Potassium (mg)

1689mg

Total

107.4g

12982kJ

3104kcal

531.3g

425.5g

163.3g

105.7g

71.1g

8.5g

52.9g

29.1g

23.8g

0.1g

0mg

2981mg

7.45g

77703IU

119.0mg

861mg

33.70mg

6756mg

  • 4 large sweet potatoes
  • 8 rosemary sprigs
  • 1 garlic bulb, broken into cloves, skin left on
  • 40 ml sunflower oil
  • 400 g can of chickpeas, drained
  • 200 g super sweet sweetcorn
  • 1 Knorr vegetable stock pot
  • ½ red onion, finely chopped
  • small bunch coriander, chopped
  • 5 ml Robertsons paprika
  • 30 ml flour
  • 1 lemon, (zest and juice)
  • 4 wholemeal seeded rolls
  • 400 g jar hot whole peppadew peppers
  • 100 g rocket leaves
  • 1 red onion, cut into rings
  • 1 large tomato, sliced